Sesame Lime Shrimp Salad With Lettuce Wraps Recipes

SAMBAL SHRIMP LETTUCE WRAPS

If you purchase frozen peeled, deveined shrimp, they'll come with their tails taken off, which is totally fine for this recipe. If you want to grill instead, thread the shrimp onto a skewer after marinating.

Provided by Molly Baz

Categories Bon Appétit Dinner Seafood Shellfish Shrimp Chile Pepper Hot Pepper Honey Sesame Oil Cucumber Lettuce Mint Peanut

Yield 4 servings

Number Of Ingredients 12

Sambal Shrimp Lettuce Wraps image

Steps:

Whisk hot chili paste, honey, vinegar, and 2 tsp. sesame oil in a small bowl to combine. Season shrimp lightly with kosher salt and place in a resealable plastic bag. Pour in half of marinade and seal bag. Transfer remaining marinade to a small bowl and set aside for serving. Let shrimp sit at room temperature, turning the bag occasionally to ensure even coating, 10-15 minutes.
Remove shrimp from marinade, allowing excess to drip back into bag, and transfer to paper towels to drain. Heat 1 Tbsp. vegetable oil in a large cast-iron skillet over medium-high until shimmering. Working in batches and adding another 1 Tbsp. oil along the way if the skillet is looking dry, arrange shrimp in skillet in a single layer and cook undisturbed 2 minutes (the marinade will have darkened in color and some of the sugars in it will have started to caramelize). Turn shrimp over and cook 30 seconds. Transfer to a platter.
Arrange cucumbers on platter next to shrimp; season with sea salt and drizzle with remaining 2 tsp. sesame oil. Arrange lettuce leaves and mint sprigs on platter so that each component is visible and easily accessible. Place crushed peanuts in a small bowl and set out next to platter along with reserved marinade (for spooning into wraps).

Ingredients

1/2 cup hot chili paste (such as sambal oelek)
1/4 cup honey
1/4 cup unseasoned rice vinegar
4 tsp. toasted sesame oil, divided
1 1/2 lb. large shrimp
Kosher salt
1-2 Tbsp. vegetable oil
2 Persian cucumbers, thinly sliced into rounds
Flaky sea salt
2 heads of Bibb lettuce, leaves separated, covered, chilled
1/2 cup mint sprigs
1/2 cup crushed salted, dry-roasted peanuts

HOT 'N SWEET SHRIMP LETTUCE WRAPS

Provided by Rachael Ray : Food Network

Categories appetizer

Time 28m

Yield 4 servings

Number Of Ingredients 11

Hot 'N Sweet Shrimp Lettuce Wraps image

Steps:

Combine sugar, vinegar and ginger in a small pot and bring to a boil, dissolve sugar and turn off heat, reserve.
In a skillet heat the oil over medium-high heat. Saute the onions, chili peppers, mushrooms and garlic 3 to 4 minutes then add shrimp and toss 3 to 4 minutes more until pink and firm. Douse the pan with the sweet vinegar, season with salt and pepper, to taste. Serve with cold lettuce for wrapping the hot-sweet shrimp.

Ingredients

1/4 cup sugar
1/4 cup rice wine vinegar
1 (1-inch) ginger root, peeled and thinly sliced
2 tablespoons vegetable or other light oil
1 red onion, chopped
2 small red chili peppers, very thinly sliced
1/4 pound shiitake mushrooms, stems removed and chopped
4 cloves garlic, chopped
1 1/2 pounds medium shrimp, deveined, tails off
Salt and freshly ground black pepper
1 head iceberg lettuce, cored and quartered

SHRIMP SALAD LETTUCE CUPS

Our home economists make a simple-to-prepare shrimp salad and serve it on endive leaves for a from-the-sea version of lettuce wraps.

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

Shrimp Salad Lettuce Cups image

Steps:

In a small bowl, combine the first six ingredients. Stir in the shrimp, onion, celery and pimientos. Spoon 1 tablespoonful onto each endive leaf; arrange on a platter. Refrigerate until serving.

Nutrition Facts : Calories 105 calories, Fat 7g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 179mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 4g fiber), Protein 7g protein.

Ingredients

1/3 cup mayonnaise
1/2 teaspoon lemon juice
1/4 teaspoon dill weed
1/4 teaspoon seafood seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound cooked shrimp, chopped
1 green onion, sliced
2 tablespoons chopped celery
1 tablespoon diced pimientos
2 heads Belgian endive, separated into leaves